Idlib Wood-Fired Flatbread
The bread of Idlib: thicker than Lebanese pita, more yielding than a Turkish flatbread, with a scorched crust from the taboun wood-fired oven and a soft interior that tears like fabric. Adapted here for a very hot home oven with a cast-iron skillet.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g strong white bread flour
- 7 g instant dried yeast
- 1½ tsp salt
- 1 tsp sugar
- 310 ml warm water
- 2 tbsp olive oil
Instructions
- Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil. Mix to a rough dough.
- Knead for 10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Cover and let rise in a warm place for 1 hour until doubled.
- Place a cast-iron skillet or heavy baking sheet in the oven and preheat to the highest temperature your oven will reach — at least 250°C (480°F). Allow 30 minutes for the skillet to fully heat.
- Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a round about 5mm thick — thicker than pita, more like a thick flatbread.
- Working quickly, slide a dough round onto the screaming-hot skillet. Cook 2–3 minutes until brown spots develop on the underside, then flip for 1 minute.
- Remove and wrap immediately in a clean cloth to keep soft while you cook the remaining rounds.
- Eat within 2 hours of baking — this bread does not keep.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlib Wood-Fired Flatbread?
The bread of Idlib: thicker than Lebanese pita, more yielding than a Turkish flatbread, with a scorched crust from the taboun wood-fired oven and a soft interior that tears like fabric. Adapted here for a very hot home oven with a cast-iron skillet.
Where is Idlib Wood-Fired Flatbread from?
Idlib Wood-Fired Flatbread comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Wood-Fired Flatbread vegetarian or vegan?
As written, Idlib Wood-Fired Flatbread uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of strong white bread flour in Idlib Wood-Fired Flatbread?
The strong white bread flour called for here is part of the traditional recipe and gives Idlib Wood-Fired Flatbread its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Wood-Fired Flatbread?
In a Syrian breads spread, Idlib Wood-Fired Flatbread is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Idlib Wood-Fired Flatbread ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.